Russia: Chicken and Mushroom Blini with Porcini Mushroom Sauce

Russia: Chicken and Mushroom Blini with Porcini Mushroom Sauce - Kim Cooks the World

Russia:  Chicken and Mushroom Blini with Porcini Mushroom Sauce

Russian cuisine is known for creamy sauces with mushrooms.  We’ve been eating beef stroganoff for years and years, so when I stumbled upon this recipe I figured it would have a similar flavor profile.

First off, let me say the sauce was delicious.  However, since we’re not used to savory crepes in my family, it was met with a bit of resistance. I think the kids would have loved the sauce served over pasta or dumplings (something a bit more commonplace around here). That said, one of my goals with the project was to expose them to new tastes and textures, which I did.  I’m proud of them for trying it and giving it a shot, and maybe next time they’ll be more open to something like this.    I think I’ll tuck the porcini mushroom sauce recipe away to use again.  It was a keeper!

Russia: Chicken and Mushroom Blini with Porcini Mushroom Sauce
 
Ingredients
  • Blini:
  • 1¾ C. buttermilk
  • 1 egg
  • ¼ tsp. salt
  • 1 tsp. baking soda
  • 2¾ C. flour
  • 1¾ cup boiling water
  • ⅓ C. vegetable oil
  • Chicken and Mushroom Filling:
  • 1 Tbsp. butter
  • 8 oz fresh mushrooms, chopped
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • ½ tsp. dried thyme
  • salt, pepper
  • 2½ C. chopped cooked chicken
  • ¾ C. chicken broth
  • Porcini Mushroom Sauce:
  • 2 Tbsp. butter
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 8 oz. fresh mushrooms, sliced
  • 1 oz dried porcini or chanterelle mushrooms, rehydrated and minced
  • 1 Tbsp. flour
  • 1¼ C. chicken broth
  • ½ C. heavy cream
  • 1 Tbsp. sour cream or Greek yogurt
  • 2 Tbsp. fresh dill, minced
Instructions
  1. Combine blini ingredients in a large mixing bowl. Heat skillet. Pour in about ⅓ C. blini batter and flip when the blini get tiny bubbles. Blini are done when golden brown. Set aside.
  2. For the filling, melt butter in a skillet. Saute mushrooms, onion, celery until soft and translucent. Season with salt, pepper, and thyme. Add chicken and heat through. Set aside.
  3. To assemble blini, add about ¼ C. filling to the blini. Roll as you would an enchilada. Saute in a skillet in butter until golden brown. Set aside in a casserole dish. Later you will be topping with mushroom sauce.
  4. For the mushroom sauce, hydrate porcini mushrooms by soaking them in hot water for 10-15 minutes. Drain water and mince. Melt butter in skillet. Saute garlic, onion, fresh mushrooms until translucent. Add porcini mushrooms. Add flour and stir until all ingredients are well-coated. Add chicken broth and heat to thicken. Simmer 10-15 minutes on low. Add cream and sour cream, stir.

 

Russia: Chicken and Mushroom Blini with Porcini Mushroom Sauce - Kim Cooks the World Russia: Chicken and Mushroom Blini with Porcini Mushroom Sauce - Kim Cooks the World Russia: Chicken and Mushroom Blini with Porcini Mushroom Sauce - Kim Cooks the World Russia: Chicken and Mushroom Blini with Porcini Mushroom Sauce - Kim Cooks the World Russia: Chicken and Mushroom Blini with Porcini Mushroom Sauce - Kim Cooks the World Russia: Chicken and Mushroom Blini with Porcini Mushroom Sauce - Kim Cooks the World IMG_4192 IMG_4194 IMG_4198 IMG_4199 Thanks, Olga’s Flavor Factory!

Russia: Poppy Seed Roll

Russian Poppy Seed Roll

Russia: Poppy Seed Roll

It’s been over a week since I’ve posted anything on the blog.  I was visiting my parents in Florida, enjoying some sunshine and R&R.  It was beyond fabulous to escape our brutal Minnesota winter.  I almost didn’t come back!  Now that I’m back in action, I figured I should tackle Russian food in honor of the Olympics being held in Sochi.  I’m definitely hoping my dishes aren’t another #sochifail like so many other things that are going wrong over there right now.

I’ve always loved anything with poppy seed filling, so when I was researching Russian foods this definitely stood out.   This traditional Poppy Seed Roll is a typical treat around the holidays in many Russian families.  I figured my family would enjoy it too – but while spreading the poppy seed filling on the dough, my son Nick said it looked pretty gross.  I have to admit, he’s right.  Poppy seeds taste much better than they look.

Russia: Poppy Seed Roll
 
Ingredients
  • Dough:
  • 2 packages active dry yeast
  • 2 Tbsp. sugar
  • 1½ C. warm milk
  • 4 C. all-purpose flour
  • 7 Tbsp. butter, melted
  • ½ tsp. salt
  • Filling:
  • 2 Tbsp. honey
  • 1 egg yolk plus 1 Tbsp. water for egg wash to finish the roll
  • 1 can (12.5 oz.) poppy seed cake and pastry filling
Instructions
  1. In a bowl, mix warm milk, yeast, and sugar. Set aside for ten minutes until yeast bubbles. Add flour, butter, and salt. Mix with a dough hook (or knead by hand). Cover dough and set in a warm spot to rise for 30 minutes. Dough recipe makes TWO rolls.
  2. Preheat oven to 350 degrees. Roll dough into a 12" rectangle. Spread with honey, then poppy seed filling. Roll up lengthwise and connect the ends to make a wreath shape. With a knife, create slits in the dough. Brush with egg yolk and water. Bake for 20-25 minutes.

 

IMG_4174 IMG_4180 IMG_4182 russian poppy seed roll

russian poppy seed roll

 

Thanks, Melangery!